PIOLA RESTAURANT

Name: PIOLA RESTAURANT
Address: 1950 NW 87 AVE, DORAL, FL, 33172, US
Rating: 51.8

1950 NW 87 AVE, DORAL, FL 33172

License #2335319

51.8 Grade F / 100

Failing Health Score

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Latest inspection

March 18, 2026 · 11 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PIOLA RESTAURANT in DORAL currently holds an InspectFL Health Score of 51.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on March 18, 2026. Across those visits, inspectors documented 80 total violations — 17 critical, 22 major, 41 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 31, 2024

The latest inspection on March 18, 2026 shows 11 observation rows: 2 critical, 3 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

90%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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PIOLA RESTAURANT has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed chlorine sanitizer quad sanitizer bucket at 0ppm, staff provided new solution retested at 200ppm.
[24-14-4] Clean utensils stored between equipment and wall, Observed two knifes stored at front counter in between sink and the wall, staff relocated the knife to be sanitized and stored correctly .
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[10-20-4] In-use tongs stored on equipment door handle between uses, staff removed tongs.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed AC return reach in cooler gaskets soiled
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at several prep tables.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer dishwasher machine at bar area at 0ppm, staff provided new new sanitizer container, primed and retested at 100ppm
[12A-08-4] Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed chlorine sanitizer old food residue at handwashing sink cook line, coached staff in proper use of handwashing sinks.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink at the cook line area.
[27-17-4] Water pressure lacking at fixtures that require the use of water. Observed at one of the handwashing sinks at cook line, instructed staff to use the other unit while this unit is fix.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at preparation line and dry storage area.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed salmon potion thawing in ROP packaging bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package, staff removed portion from ROP.
[35A-03-4] Dead roaches on premises. Observed one dead roach next to ice machine on the rear.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed at rear dry storage area and preparation line.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quad sanitizer bucket at 0ppm, staff provided new solution retested at 200 ppm.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer dishwasher machine at bar area at 0ppm, staff provided new new sanitizer gallon, primed and retested at 50ppm
[35A-02-7] Live, small flying insects found. Observed a single fly by pizza station area.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Observed two bottles of Ortho ant killer stored in dry storage area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw marinated chicken stored over cheese, butter at walk-in cooler, staff relocated the raw chicken to bottom shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed (52F - Cold Holding); mozzarella (52F - Cold Holding) at flip top reach-in cooler unit front line, as per staff for less than four hours, staff relocated the products to walk-in freezer for rapid cooling.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade, staff proceeded to clean can opener.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed steel wool stored inside handwashing sink at front line, staff removed steel wool to dishwasher area.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine sanitizer dishwasher machine and not test strips available, also for quad sanitizer bucket and 3 compartment sink.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed several scoops with not handle all throughout working units at front counter and cooking area.
[14-11-5] Equipment in poor repair. Observed reach in cooler door hinge in disrepair at front line preparation area.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with sugar in a container at bar area.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water at reach in cooler unit under preparation table front counter.
[08B-56-4] Food stored in ice used for drinks. See stop sale. Observed a bottle of simple syrup stored in ice bin at bar area used to serve customers drinks.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef sr walking cooler. Manager relocated the products correctly.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed a bottle of simple syrup stored in ice bin at bar area used to serve customers drinks.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut tomatoes (47F - Cold Holding); mozzarella (49F - Cold Holding); shredded mozzarella (49F - Cold Holding); cut lettuce (49F - Cold Holding); cooked shrimp (49F - Cold Holding); cooked eggs (45F - Cold Holding), cooked shredded chicken (53F - Cold Holding); cut ham (55F-58) as per operator all products were in the units for more than 24 hours the least.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (47F - Cold Holding); mozzarella (49F - Cold Holding); shredded mozzarella (49F - Cold Holding); cut lettuce (49F - Cold Holding); cooked shrimp (49F - Cold Holding); cooked eggs (45F - Cold Holding), cooked shredded chicken (53F - Cold Holding); cut ham (55F-58) as per manager all products were in the units for more than 24 hours the least.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter installed at mop sink and not vacuum breakers.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serving raw beef carpaccio and raw smoked salmon not identified and link to consumer advisory.
[05-08-4] No probe thermometer provided to measure temperature of food products.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine near back dry storage area soiled with black mold like substance.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed dish machine exterior soiled.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl used as a scoop inside shredded cheese container at the cook line. Observed bowl used as a scoop inside seasonings container in back dry storage area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in back dry storage area soiled. Observed ceiling tiles at the cook line soiled.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed two white cutting boards near reach in cooler located across the cook line with cut marks and no longer cleanable.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed six sets of tongs on oven door handle at cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler vents soiled. Observed walk in cooler gasket soiled.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels on six plastic containers at dry rack area.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves with rust at pizza prep station.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in quaternary sanitizing solution.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed squeeze bottles containing oil and working containers of salt, pepper, and seasonings with no label at the cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade located near dish washing area soiled.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon under menu item "Toscanini" not marked as a raw item on menu under the consumer advisory. Salmon is Cold Smoked.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed expired quaternary chemical test kit for three compartment sink on 5/20. Observed no chlorine chemical test kit for dish machine.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed clear spray bottle near dish washing area with no label.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin located at kitchen area.
[14-01-5] Bowl or other container with no handle used to dispense food observed in small sugar container at preparation area of kitchen. Chef removed deli cup from sugar container.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed in back area dry storage a container of sugar not labeled. Observed at front of kitchen preparation area containers of flour, corn meal, sugar and almond flour not labeled.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at kitchen dish machine, no chlorine sanitizer available due to empty container. Manager replaced empty container with new container of chlorine sanitizer (50 ppm)
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler, raw chicken stored over prepared container of tiramisu. Observed container of shelled eggs stored over boxes of milk and creamer packages. Manager removed items and stored in correct order.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (45F - Cold Holding) pizza preparation area less than 4 hours. Chef placed shrimp into reach in freezer for rapid cooling.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon on menu under Toscanini Salad not marked with asterisk under the consumer advisory.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment does not carry correct testing kit (chlorine) for dish machine.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Manager provide employee reporting forms but no proof of forms signed by employees.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training expired for all employees on October 1, 2023.